Black Eyed Pea Soup With Ham And Greens |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great soup for when it's cold outside and you want something that is warm and comforting. Don't forget the cornbread. Ingredients:
4 tablespoons oil |
2 medium onions, chopped |
1 lb cooked ham, chopped |
1 carrot, peeled and finely chopped |
2 garlic cloves, chopped |
1 lb collard greens, finely chopped |
1 (14 ounce) can chicken broth |
5 cups water |
1 bay leaf |
1/2 teaspoon red pepper flakes |
2 (16 ounce) cans black-eyed peas (i use the ones with jalapeno in them myself) |
2 teaspoons cider vinegar |
salt and pepper |
Directions:
1. Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
2. Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
3. Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
4. Don't omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.
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